Herbed Chicken Dijon with White Wine
Elevate your dinner table with this exquisite Herbed Chicken Dijon with White Wine recipe, a gourmet dish that's surprisingly easy to make. Juicy, golden-seared chicken breasts are simmered in a luscious sauce crafted from dry white wine, Dijon mustard, and heavy cream, while the delicate flavors of fresh thyme, parsley, and a hint of lemon juice add a vibrant, herbaceous note. Perfectly balanced with sautéed shallots and garlic, this dish offers a restaurant-quality experience in just 45 minutes. Serve it alongside fluffy rice, creamy mashed potatoes, or a crusty baguette to soak up every drop of the rich, velvety sauce. Ideal for dinner parties or a special family meal, this elegant recipe transforms simple ingredients into an irresistible culinary masterpiece.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small shallots, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside on a plate.
Reduce the heat to medium. In the same skillet, add the remaining butter. Once melted, add the chopped shallots and sauté until soft and translucent, about 2-3 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
Stir in the chicken stock, Dijon mustard, and fresh thyme leaves. Whisk until smooth, then bring to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and cook over medium heat for 15 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Remove the chicken breasts again and lower the heat to medium-low. Stir in the heavy cream and let the sauce thicken slightly, about 3-4 minutes.
Add the lemon juice and fresh parsley to the sauce, stirring to combine. Adjust seasoning with additional salt and pepper if needed.
Return the chicken breasts to the skillet, spooning the sauce over them. Let them warm through for 1-2 minutes.
Serve the Herbed Chicken Dijon with White Wine immediately, garnished with extra parsley if desired. Pair with rice, mashed potatoes, or a crusty baguette to soak up the flavorful sauce.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.1 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
